How to Plan a Commercial Bar Design

Bar Design How to Plan a Commercial Bar

How do you design bars for restaurants and hotels? Learn the bar equipment, layouts and systems checklists I use in commercial bar design planning.

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THE NECESSARY COMPONENTS TO PLAN A COMMERCIAL BAR DESIGN

Some people are intrigued when they see bars such as the ones shown in these photos. Bars like these are what sparked the fire that originally inspired my interest in commercial bar design. These finished bars are distinctive, but what really goes into their overall design? When planning a commercial bar design, there’s a lot more to the story of the equipment, layouts and systems that truly define a complete bar design. Today we’re going to review all these systems and components necessary to plan a commercial bar design.

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Looking for that perfect bar station for your new bar? How would you like to convert one of your existing bartender stations into a coffee bar during the morning hours? Traditional bartender stations are static – once installed, it’s game over. That is, until today. Again, Krowne continues to…ahem… raise the bar! With Krowne’s …

INITIAL TARGETED AREAS

  • ADA station – according to Federal law, wherever food and/or drink are served and the counter (or bar) is more than 34” above the floor, a lowered serving counter must be installed. Please see our earlier video, referenced below).
  • Section view – this should be the first task of every bar design. Whether you choose a modular bar die or 2” x 4” construction, it’s important to have a preliminary idea of the finishing method so a plan view of the bar can begin to emerge.
  • Bar equipment plan – this is the core of every bar design. Bars are designed from the inside-out. Therefore, the underbar equipment is the next milestone we must cross.
  • Bar equipment schedule – valuable to everybody involved in any bar project, especially for anybody quoting the equipment.

Architectural drawing of initial targeted areas of a typical commercial bar design

 

EXAMPLE OF INITIAL TARGETED AREAS OF A TYPICAL COMMERCIAL BAR DESIGN

OTHER RELATED AREAS OF PLANNING A TYPICAL BAR DESIGN

  • Back bar design – the complexity and overall impact of a bar’s finish design is often rooted in the back bar.
  • Bar top plan – a necessary plan for ordering bar tops and drink rails and helpful for checking clearances.
  • Bar base plan – essential for the construction of the bar and its overall placement.
  • Soffit and lighting plan – which add further character and intimacy to commercial bar design. As with the backbar, soffit design is limited only by one’s imagination.
  • Draft beer towers – these play a pivotal role in the success of nearly every commercial bar. The type of draft tower selected and its location are critical, especially in multi-station bars.
  • Foot railings – solid or tubular? Free-standing or bar-supported?
  • Interior elevation views – necessary to develop plumbing locations for mechanical engineering.
  • Front elevation views – these define the details of the bar’s exterior finish.
  • Soda system – referred to as “Bag-In-The-Box” or B-I-B. This system is ultimately responsible for dispensing soda for drink production. These systems operate on CO2 and can be located virtually anywhere in a facility; however, for those who are space-challenged – which even includes hotels and casinos, sometimes B-I-B systems need to be built into the bar area.

Photo of a luxury restaurant bar

 

PHOTO OF A LUXURY RESTAURANT BAR

THE FIRST STEP IN PLANNING A COMMERCIAL BAR DESIGN


We’ve covered a lot in the above discussion, but the first step in all of my bar design projects is to draw the entire bar in sections. This includes each changing condition and all related adjacent walls. From the above, we can ensure proper clearances for all bar equipment, draft beer towers, patrons and staff.

My favorite reference book for architectural standards:
https://amzn.to/38q3piJ

 


POPULAR DOWNLOADS:

UNIVERSAL BAR CLEARANCES WITH ADA

ADA GUIDE FOR SMALL BUSINESSES

BAR_AND_RESTAURANT_SEATING_GUIDELINES

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RICK UZUBELL

President of Cabaret Design Group, Rick holds a degree in mechanical engineering from Purdue University, and is a F&B consultant and well-known bar design expert with years of experience serving hotels, restaurants, sports bars and destination bars. He has developed a command of bar design solutions involving ergonomics, equipment, systems and finishes that bridges the "Gray Zone" between interior designers and architects. He's also a champion of ADA design in commercial bar applications. Through his unique architectural engineering approach he calls "Integrated Bar Design," Rick solves complex bar design challenges beyond the expertise of typical design professionals. His proudest achievements include curved bar design solutions using the modular bar die system and steel as a core design element. As a commercial bar design specialist, Rick has cutting-edge knowledge of draft beer systems, liquor systems, keg room design and batch cocktail systems. He will add significant value to any commercial bar design project. Rick is a proud member of the F&B consortium known as the "Magnificent 7".
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